Name: Griddled vegetable & feta tart
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 aubergine sliced; 2 courgettes sliced; 2 red onions cut into chunky wedges; 3 large sheets filo pastry; 10-12 cherry tomatoes halved; drizzle of balsamic vinegar; 85g feta cheese crumbled; 1 tsp dried oregano; large bag mixed salad leaves and low-fat dressing, to serve

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Griddled vegetable & feta tart

Griddled vegetable & feta tart

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.30 ratingsRate

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Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 aubergine

sliced
2 courgettes

sliced
2 red onions

cut into chunky wedges
3 large sheets filo pastry
10-12 cherry tomatoes

halved
drizzle of balsamic vinegar
85g feta cheese

crumbled
1 tsp dried oregano
large bag mixed salad leaves

and low-fat dressing, to serve

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Nutrition: per serving

kcal191

low
fat9g

low
saturates3g
carbs19g
sugars8g
fibre5g
protein8g
salt0.5g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
step 2

Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
step 3

Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

Recipe from Good Food magazine, December 2013

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A star rating of 4.5 out of 5.30 ratings

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